Best Buffalo Tenderloin With Teton Black Bar B Que Sauce Recipes

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BBQ SAUCE



BBQ Sauce image

Provided by Claire Robinson

Categories     condiment

Time 1h10m

Yield about 2 cups

Number Of Ingredients 8

1 (7-ounce) jar or can organic tomato paste
3/4 cup packed dark brown sugar
3 tablespoons spicy Dijon mustard
2 tablespoons BBQ seasoning mix
2 tablespoons Worcestershire sauce
1 teaspoon kosher salt
1/2 teaspoon freshly cracked black pepper
4 cups water

Steps:

  • Whisk all the ingredients together in a large saucepan and bring to a boil over medium-high heat. Reduce heat to maintain a simmer and cook, stirring occasionally, until reduced by about half or to desired thickness, about 1 hour.
  • Cool completely before transferring to an airtight container and storing in the refrigerator.
  • Cook's Note: Use the BBQ sauce within 1 week or freeze for up to 6 months.

EASY BARBEQUE BEEF TENDERLOIN STEAK



Easy Barbeque Beef Tenderloin Steak image

This is a simple treatment for tender cuts. No long marinating, no complicated basting sauce - just the steak and a little garlic.

Provided by Bobbie

Categories     100+ Everyday Cooking Recipes

Yield 2

Number Of Ingredients 4

2 (2 inch thick) steaks beef tenderloin
1 tablespoon olive oil
2 cloves crushed garlic
1 teaspoon meat tenderizer

Steps:

  • Rub meat with olive oil and crushed garlic. Sprinkle with tenderizer. Cover, and refrigerate for 30 minutes.
  • Preheat grill for medium high heat.
  • Brush grate with oil, and place steaks on the grill. Cook for 5 to 7 minutes per side, or until done.

Nutrition Facts : Calories 771.1 calories, Carbohydrate 1 g, Cholesterol 207.3 mg, Fat 55.6 g, Fiber 0.1 g, Protein 61.1 g, SaturatedFat 20.1 g, Sodium 390.8 mg

BBQ SAUCE



BBQ Sauce image

Provided by Robert Irvine : Food Network

Categories     condiment

Time 1h30m

Yield 1 gallon

Number Of Ingredients 16

4 sticks (16 ounces) unsalted butter
1 yellow onion, diced
1/4 cup chopped garlic
1/4 cup dark chili powder
2 tablespoons smoked paprika
1 tablespoon dry mustard
1 tablespoon garlic powder
1 tablespoon onion powder
1 teaspoon cayenne
3 cups brown sugar
3 cups molasses
3 quarts ketchup
1 cup Dijon mustard
1 cup Worcestershire sauce
1 cup cider vinegar
Kosher salt and fresh ground black pepper

Steps:

  • Melt the butter in a saucepot. Add the onions and garlic, and saute until the onions are translucent. Add the chili powder, smoked paprika, dry mustard, garlic powder, onion powder and cayenne. Cook for 2 to 3 minutes to toast the spices. Add the brown sugar and molasses; stir until the sugar is dissolved.
  • Add the ketchup, Dijon mustard, Worcestershire sauce and cider vinegar, and bring to a simmer. Cook the sauce for 30 to 45 minutes and then puree with an immersion blender. Season with salt and pepper.

BUFFALO TENDERLOIN WITH TETON BLACK BAR-B-QUE SAUCE



Buffalo Tenderloin with Teton Black Bar-B-Que Sauce image

Provided by Food Network

Categories     main-dish

Time 4h

Yield 4 servings

Number Of Ingredients 19

2 cups diced yellow onions
1 cup diced carrots
1 cup diced celery
2 tablespoons canola oil, plus 1-ounce
6 cups ruby port wine
2 cups red wine
6 cups veal stock or brown chicken stock
4 sprigs fresh thyme, plus 1 tablespoon thyme leaves, picked from stem
3 sprigs fresh Italian parsley, plus 1 tablespoon chopped parsley leaves
24 small shallots
Salt and pepper
2 tablespoons olive oil
2 3/4 pounds Yukon Gold potatoes, sliced (2-inch thickness)
3/4 pound unsalted butter, chopped
1/2 cup half-and-half, plus 1/2 cup
1/2 pound mixed wild mushrooms, sliced (1/2-inch thickness)
1 teaspoon minced garlic
1/2 cup crumbled bleu cheese
Four 5-ounce buffalo fillets

Steps:

  • Place the onion, carrot, and celery with the 2 tablespoons canola oil in a medium saucepan and saute over high heat for 10 minutes or until golden brown and caramelized. Add the port wine and red wine and scrape up the brown bits that cling to the bottom of the pan with a wooden spoon and continue to cook until most of the wine has been absorbed. Add veal stock and simmer for 1 hour. Strain and return to the saucepan. Add thyme and parsley and simmer for 5 minutes. Strain the thyme and parsley sprigs and return back to the pot and let it simmer for about 30 minutes or until reduced to 1 1/2 cups. Season with salt and pepper, to taste, and strain through a fine mesh sieve. Keep warm.
  • Preheat oven to 350 degrees F. Place the shallots in an oven proof pan with the olive oil and cover with aluminum foil. Roast for 1 hour or until tender. Toss with thyme leaves and chopped parsley and season with salt and pepper. Keep warm.
  • Place the potatoes in a large saucepan and add enough cold water to cover. Salt the water and bring to a rolling boil over high heat. Reduce the heat and simmer for about 15 minutes or until the potatoes are tender when pierced with a knife. Drain and place on a cookie sheet. Place in the oven for 3 to 5 minutes until excess moisture is evaporated. Rice the potatoes in a food mill or a ricer into a bowl. Add the butter and half-and-half to the potatoes and stir gently to until desired consistency is achieved. Do not overmix the potatoes and season with salt and pepper. Cover and set aside.
  • Preheat a large saute pan on medium-high heat. Add 1-ounce of oil and saute mushrooms for 2 to 3 minutes stirring often. Once mushrooms become tender add garlic. Saute for 1 minute and set aside for plating. (Mushrooms may be sauteed a day in advance.) Place the remaining 1/2 cup of half-and-half in a small saucepan and bring to a boil. Add bleu cheese and blend with a handheld blender prior to serving.
  • To assemble. Preheat grill. Season buffalo with salt and pepper and place on the grill. Grill steaks for 2 to 3 minutes on both sides for medium rare or continue cooking longer until achieving desired doneness. Remove steaks from grill and let rest. On a dinner plate place a small circle of mushrooms in the center of the plate. Place a small amount of mashed potatoes in the center of the mushrooms and place the buffalo on top of the potatoes. Using a spoon, pour 1-ounce of port wine sauce around the mushrooms and a little on the buffalo. Blend the bleu cheese cream until it's nice and frothy, then spoon over the buffalo.

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